These Coconut and Lime Cupcakes are so easy to make and they taste great too!
These cupcakes are fun and festive for a luau, BBQ or pool party. We used to make these when we had pool parties back in Phoenix. We lived in a wonderful neighborhood and pool parties were common since the weather would get hot.
I make my toasted coconut in minutes on the stovetop. It is really easy to do and is great for a variety of recipes. If you have never tried it, I encourage you to do so. It is great on ice cream as well. So I included a tutorial on how to toast coconut on the stove.
If you have never toasted coconut, it is super easy. Over medium high heat, put shredded coconut in a small skillet,
Swish the pan around, to flip the coconut.
This only takes a few minutes. Before you know it, the remaining will be fully toasted.
Remove from heat. Top frosted cupcakes with coconut.
Top with a lime wedge and serve at your next spring gathering or barbecue.
Coconut and Lime Cupcakes Recipe
1 box lemon cake mix
1/2 cup lime juice
1/2 cup water
1/2 cup melted butter
2-3 drops food coloring (optional)
Preheat oven to 350 degrees and prepare a cupcake pan with liners. Combine cake mix and other ingredients until well blended. Pour into cupcake pan and bake 16-18 minutes.
I topped these off with Buttercream Frosting
1/4 cup butter, softened
2 tablespoons milk
3 cups powdered sugar
Cream butter with an electric mixer on low speed. Add sugar and milk slowly, by alternating. Whip on medium – high speed until desired consistency is reached. Frost cupcakes when cupcakes have cooled.
Then added toasted coconut.